Fiery Red Chicken Curry

Cooking time required: 30 mins
Cost of preparation: 110-120 rupees

Ingredients:

For marinate: Chicken pieces(500 gms), ginger garlic paste (1 tsp), mustard oil ( 1
tsp), yogurt ( 1 tbs), salt, turmeric.

For the gravy: Potato (1 large), Onion( 1 large), tomato( 2 nos, medium), cumin seeds (1/2 tsp), coriander seeds( 1tsp), cinnamon ( 1 inch ), green cardamom (2 pods ), star anise ( 1 no ), javitri/mace ( 1 flower), cloves ( 3-4 nos), bay leaf ( 2 nos), whole red chillis ( 4-5 nos ), sunflower oil ( 4 tps), mustard oil( 2 tsp), Kashmiri lal chilli powder (1 tsp), ginger garlic paste (1 tbs), turmeric (1 tsp ), salt ( to taste ).

For tempering: Cumin seeds ( 1/3 tsp), fennel seeds ( 1/3 tsp).

Pre-cooking: Marinate chicken pieces with ginger-garlic, yogurt, turmeric, salt and
mustard oil. Set aside for 1 hour.

Cooking: Cut the onion and tomato into two halves. Transfer to a pressure cooker with a little water and boil for 3 whistles . Allow to cool down .Drain away the excess water and mash the onion and tomato. Do not throw this water.

Cut the potato into 4 pieces , fry for 3-4 mins and keep aside.

Heat a pan. Add cumin seeds, coriander seeds, cardamon, cinnamon, mace and star anise. Dry roast for about 2 mins. Grind into a fine powder in a mixer grinder.

Heat the sunflower oil in a pressure cooker. Add cumin, fennel seeds, bay leaves and red chillis followed by the mashed onion and tomato. Cook for 3 mins.

Add the ginger garlic paste and salt. Fry the paste for about 5 mins.

Add the marinated chicken pieces along with the roasted spices and kashmiri lal mirch powder and cook for 10-15 mins with the lid open. Keep stirring in between.

Add potato pieces, 2 cups hot/warm water, salt if required and allow for 1 whistle.

Keep aside till steam is released. The chicken should be just tender and not overdone. If it is still not done, cook for another whistle.

Serve with white rice .

Note: Use spicy whole red chillis for making the curry really hot and Kashmiri lal mirchi to give it a lovely red color.

Rui Kalia ( Rohu Kalia )

Cooking Time Required : 25-30 mins
Cost of preparation: 70-75 rupees

Ingredients: Rohu pieces ( 6 nos, medium sized ), tomato ( 2 nos, medium ), potato ( 1 no, large ), grated ginger ( 1 tsp ), garlic flakes ( 4 nos ), onion ( 1 large ), green cardamon ( 2 nos ), bay leaf ( 2 nos), cumin seeds ( 1/2 tsp), coriander powder ( 1 tsp), cumin powder ( 1/2 tsp), green chilli ( 5 nos), turmeric (1/4 tsp), mustard oil ( 6-7 tsp ), curd/yogurt/dahi ( 2 tbs ), salt.

Preparation: Marinate the fish with salt and turmeric for about 5 minutes.

Peel and cut the potato into 4 halves. Chop the onion and tomato into large chunks. Deseed the tomato.

Cooking: Heat 1 tsp of oil in a pan. Add the chopped onion and garlic flakes. When the onion starts turning translucent, add the tomatoes. Stir fry for 3 mins.

Grind the above ingredients into a smooth paste.

Heat a non-stick pan . Add 3 tsp of oil. Add the fish pieces and fry them on both sides till reddish. Remove and keep aside.

Heat the remaining oil in a wok. Add chopped potato and fry till golden. Remove and
keep aside.

Add the chopped green chilli, bay leaf, cardamom and cumin seeds. Add the
onion-garlic-tomato paste to the spluttering seeds along with a little turmeric and
salt .

Stir fry till oil separates out. ( Note: when using less oil, this does not happen. So one can check for the change in color of the ingredients being cooked.)

Mix the coriander powder , cumin powder, grated ginger and yogurt with a little water.

Add to wok and keep stirring for 4-5 mins.

Add another cup or two of water . Bring to a boil. Add the potatoes and simmer till
almost done.

Add the fish at this stage. And cook of 5 mins till the potatoes are done and the gravy is quite thick. Remove from the stove.

















Serve hot with white rice and dal.
















Note: The major difference between the Oriya maccha jholo and Rui Kalia is that fish is boiled in the gravy for a longer time in the former case. Thus both the fish and gravy imbibe each others' flavours. The gravy is somewhat thinner and the fish turns soft whereas it remains crispy for a Kalia.

Special Thanks to Sandeepa of 'BongCookBook' . This recipe is adapted from her
preparation Macher Kalia or one more Fish Curry

Manda Pitha ( also known as Modak in Maharashtra)

Cooking Time Required: 1 hour
Cost of Preparation: 60-70 Rupees


Ingredients: Broken Basmati rice ( 1 1/2 cups ), milk ( 2 cups ), water ( 2 cups ), pepper powder ( 1/5 tsp ), cardamon powder ( 1/4 tsp ), salt ( 1/4 tsp or to taste).

For the pura : Coconut ( finely grated, 1 no ), small lumps of jaggery ( 6-7 tsp ), raisins ( 1/2 cup ), ghee ( 1 tbsp ).

Preparation: Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder.











































Grate the coconut or grind the pieces in a mixer-grinder.

Cooking: Bring the milk and water to boil. Add salt, cardamon and pepper powder. Add the rice flour in small batches and mix continuously so that no lumps are formed.

Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis . Switch off the flame at this stage.

Allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.





























Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.















Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it. Close and mould into balls.



























Boil water in a idli maker. Spread some banana leaves over the idli plates. Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.





























Take out of the idli vessel and serve hot.

Note: When adding the rice flour to milk and water, pass it through a seive to avoid any lumps.

Also try to make the balls when the dough is hot else it loses its elasticity.

Mudhi Ghanta ( Fish Head cooked with Lentil and select Vegetables )

Much before chicken became the meat of choice (though convenience is more appropriate word), fish was a regular feature in most Odia housholds. Except for the Sundays which were reserved for mutton, non-vegetarian preparations consisted of a variety of fish recipes. While fish is mostly cooked on it's own, the fish head is often prepared with lentils and/or select vegetables. Maccha Ghanta, Maccha Mahura and Mudhi Ghanta are example of such dishes.

Mudhi Ghanta used to a regular at weddings in the coastal districts of Odisha much like the Potolo Rasa, Aau/Ambada Khatta, Nadia Raee and Chenna Tarkari.

Read on for the recipe -

Cooking Time Required : 35 mins

Ingredients:

• 1 cup Channa dal, 
• 1 large tomato 
• 1 medium potato (cut into cubes)
• 1/2 cup pumpkin cubes 
• 2-3 potolo/pointed gourd ( peel and cut each into 3 pieces )
• 1 fried fish head 
• 1 fried fish tail (optional)
• 1/2 tsp turmeric powder
• 1/3 tsp cumin seeds
• salt to taste
• 5-6 tsp mustard oil ( can use any vegetable oil )

For the masala paste -

• 1 medium onion
• 1 inch ginger
• 7-8 garlic cloves
• 1 inch cinnamon stick
• 2 green cardamom,
• 2-3 cloves
• 2 nos bay leaf, 
• 2-3 dry red chilli 

Preparation: Wash and soak the channa dal for 2-3 hours.

Grind the onion, ginger and garlic along with the spices (except bay leaf) into a smooth paste.

Cooking: Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1-2 whistles. Keep aside till steam escapes.

Heat 2 tsp oil in the wok. Add the potato, pumpkin and pointed gourd. Sprinkle some salt. Fry for 4-5 mins.

Transfer the fried vegetables into the pressure cooker. Cook for 1 whistle on a high flame along with dal. Keep aside.

Add another teaspoon of oil to the same wok. Add the fish and crush it with a spatula. Fry on medium high till it turns reddish. Remove and keep aside.

Heat remaining oil in the wok. Add the cumin seeds and bay leaf.

Allow seeds to crackle and then add a little turmeric ( for color ). Take care not to burn it.

Add the masala paste. Cook the masala for 5-6 mins till raw smell goes away.

Add the chopped tomato and cook for another 5 mins for it to soften. Add the boiled channa dal and veggies. Mix well and cook for 3 mins.

Add 1/2-1 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins or till you get the desired consistency.

Finally add the fried and crushed fish pieces . Mix well and remove from the flame.

Serve hot with dal-rice/rotis.

Poda Pitha And Ratha Jatra (The famous Chariot Festival of Puri)

Ratha Jatra also known as the Chariot festival or Car festival, is one of the most important festivals in Orissa and also a major tourist attraction. This festival is celebrated in honour of Lord Jaganaath who is an incarnation of Lord Vishnu.

Every year in the month of Asada, the Chariots of the Lord Jaganath accompained with those of his siblings, Lord Balabhadra & Goddess Subhadra roll from Srimandira to Gundicha temple, the abode of his Mausi maa ( Mother's sister ). The sight of the sea of humanity which follows the Gods during this journey is a truely overwhelming experience.















The majestic sandalwood chariots take more than two months to prepare and are built newly every year. The chariots also have very interesting names :
Nandighosa - Lord Jaganath's chariot
Taladhwaja - Lord Balabharda's chariot
Darpadalan - Lord subhadra's chariot.

Important rituals on this day are :
Pahandi - the Lords are carried from the temple to the chariots in a grand procession; and
Chera pahanra - the chariots of the Lords are swept by the incumbent King of Puri with a broom which has a few gold strands in it.

The chariots are pulled by the eager followers who believe it be aspicious. The journey takes about midday to evening. In case the Lords are not able to complete the journey on the same day, they resume the remaining jouney on the next day.

The Lords stay at Gundicha temple for 7 days and return to Shri mandira in a similar procession which is called the Bahuda or Ulta Ratha Jatra.

During their stay at the Mausi Maa Mandira, various edibles are offered to the Lords as prasad. SOme of them are Khaee, Khira Kadali, Gajja, Pheni, Poda pitha, Manda pitha, Enduri pitha, Arissa pitha and Karaka pitha.

Ratha jatra is also celebrated at the ISKON temples and by the oriya community settled in various parts of India and abroad.

Catch the live action in Hyderabad @ Jaganath Temple, Banjara Hills or @ ISKON temple, Secundrabad.

Jai Jaganath!!!

Chicken Makhan Malai - My 200th post

This is my 200th post and i wanted a special dish to commemorate this milestone. Was thinking of posting an authentic oriya curry/sweet for this post. But later decided to create a new recipe. This dish is my original creation and must say it turned out to be a delight. Named it as Chicken Makhan Malai not becoz its laden with these two fattening ingredients but coz of its melt-in-the-mouth kinda texture !!!!!

Cooking Time Required: 50 mins
Cost of Preparation: 100-120 Rupees

Ingredients:

For the tandoori chicken : medium sized chicken pieces (500 gm), salt, turmeric ( 1/5 tsp) , ginger garlic paste( 1 tsp ), curd ( 1 tbs ), tandoori masala ( 1/2 tsp).

For the gravy: Onion ( 1 large), tomato ( 1 1/ medium sized ), garlic cloves ( 6-7 nos ), ginger garlic ( 1 tsp ), coriander seeds ( 1 tsp ), cinnamon ( 1/2 inch ), cardamon ( 1 no ), kasuri methi ( 1/2 tsp ), oil.

During cooking: turmeric, kashmiri lal mirch ( 2/3 tsp ), garam masala ( 1/4 tsp ),
roasted cumin powder ( 1/3 tsp), butter ( 2 tsp ), cream ( 2 tsp ), capsicum ( 1
medium ), coriander leaves.

Preparation: Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.

Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200
degrees. Keep turning at intervals. Remove from oven and keep aside.
















Cooking: Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves,
coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage .
















Remove from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.

Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir
fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 mins.

Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder. Mix well and stir fry for 3-4 mins.

Add 2 1/2 cups water along with salt and bring to a boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.

Mix well. Cover with lid and cook for 4-5 mins on a low flame.
Remove from fire and garnish with coriander leaves.


Serve hot with Basmati rice/tandoori rotis/rumali rotis.

Spicy Coconut Rice

Cooking Time Required: 10 mins
Cost of Preparation: 20-25 rupees

Ingredients: Cooked Rice (1 1/2 cup), channa dal ( 2 tbs ), fresh coconut pieces ( 1/3 cup ), green chilli ( 1-2 nos ), jeera/cumin powder (2 pinch), coriander powder ( 2 pinch), red chilli powder ( 2 pinch ), pancha phutana ( 1/5 tso), curry leaves ( 1 sprig), salt, oil ( 1 tsp ).

Preparation: Grind the coconut into a fine powder without adding any water and keep
aside.

Cooking: Heat 1 tsp of oil in a pan. Add the green chillis, pancha phutana, curry
leaves and saute for 30 secs. Add the channa dal and stir fry for 1-2 mins till it
starts turning reddish/brown.

Add the cooked rice and coconut and sprinkle salt, chilli powder, jeera powder &
coriander powder. Stir fry for 3-4 mins on a low flame.

Eat it hot or pack in a lunch box.

Note: This is one quick and easy to make breakfast/lunch box recipe. Usually i make it a bit more spicy if i have to pack it for lunch.

Instant Sabudana Kheeri

Cooking time required: 5-8 mins
Cost of preparation: 15-20 rupees

Ingredients:

• 1/2 cup Sabudana/Sagu
• 1 1/2 milk 
• 3 tsp raisins
• 2 tsp cashews 
• 3-4 tsp sugar 
• 1/2 tsp ghee 

Preparation: Soak the sabudana for 2-3 hours.

Cooking: Heat the ghee in a saucepan. Add 1 tsp sugar and allow it to turn brown.

Next add the raisins & cashews. Stir fry till the raisins swell.

Add the milk and soaked sabuadana.

Boil for 5-6 mins while stirring at short intervals as it tends to stick to the bottom of the pan.

Serve hot.

Note: One can also add a little cardamon/saffron for the flavouring.

Sending this recipe to :

Food Blog News

Tomato n Garlic Noodles

Cooking time required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Maggie Noodles ( 1 packet, Masala/Tomato flavour ), ripe tomatoes ( 2 nos, large ), red chilli powder (1/2 tsp), garlic flakes ( 7-8 nos), onion powder (optional, 1/6 tsp), pepper powder ( 1/5 tsp), oil ( 2 tsp), butter ( 1 tsp ), salt to taste.

Preparation: Cut the tomatoes into small pieces.

Cooking: Heat the oil in a saucepan or any deep vessel.

Add the tomato pieces and sprinkle some salt. Stir fry till it softens. Crush the tomato pieces in the saucepan itself.

Add 3 1/2 cup water. Add the red chilli powder, pepper powder, onion powder and crushed garlic flakes . Bring to a boil.

Add the broken maggie noodles and the seasoning. Boil for 5 mins and add more salt if required.

Pour into soup bowls ( makes 3 ). Sprinkle a little pepper powder and add a little
butter on top.

Comforting soup is ready.

Note: One can add also finely cut onion pieces instead of onion powder. Add it before the tomato pieces and fry till translucent.

Kora Amba Achara ( Grated Mango chutney )

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Raw Mango ( use ones that have just started ripening, 2 large ones), red chilli powder (1/2 tsp), turmeric powder ( a pinch), roasted cumin powder (1/4 tsp), pepper/cinnamon powder ( 1/5 tsp), oil ( 2 tsp), jaggery ( 4-5 tbs or according to taste), salt to taste.

Preparation: Wash and peel the mangoes. Grate them and keep aside.

Cooking: Heat 2 tsp oil in a wok. Add the turmeric, chilli powder, grated mangoes and jaggery. If the jaggery is in the forms of lumps ( not powdered ), it will melt with the heat.

The grated mango will leave a lot of water. Allow all the water to evaporate.

Sprinkle the salt, roasted cumin powder and pepper/cinnamon powder . Fry for 3-4
minutes and remove from the pan. Do not make it too fry.

Allow to cool down, then store in a air-tight container and keep in the fridge. It will stay fresh for 4-5 weeks.

Chinguri Cutlet (Prawn fritters)

Cooking Time Required: 10-15 mins
Cost of preparation: 70-80 rupees

Ingredients: large sized prawns ( 8 nos no.), cornflour (3 tsp), besan ( 2 tsp), bread crumbs ( 1 tsp ), cumin powder ( 1/6 tsp ), coriander powder ( 1/6 tsp), oil ( 4 tsp), turmeric ( 2 pinch), chilli powder ( 2 pinch ), lemon juice ( 6-7 drops ), ginger garlic paste ( 1/4 tsp), salt.

Sufficient bread-crumbs for rolling the prawns.

Preparation: Wash and clean the prawns. Make a deep cut through the back(outer side) of the prawns. Open out the prawns and beat then lightly to make a thin layer.

Add salt, turmeric, ginger garlic paste and lemon juice to the flattened prawns. Mix
well and marinate for 30 mins.

Cooking: Heat oil in a pan.

Make a thick paste out of the cornflour, besan, bread crumbs, cumin powder, coriander powder, chilli powder and salt by adding a little amount of water.

Dip each prawn in this paste and roll it over the bread crumbs.

Add to the frying pan. Repeat for each prawn. Cook on both sides till it turns to a brownish color.

Serve hot as a starter.